This bold, tangy cocktail sauce comes together in one bowl with tomato paste, sharp horseradish, and a bright hit of fresh lemon juice. A splash of apple cider vinegar and coconut aminos rounds out the flavor with a savory depth that tastes far more complex than the short ingredient list suggests. A little hot sauce brings optional heat, while a quick rest in the fridge lets everything meld into a well-balanced, chilled dip. It’s thick enough to cling to shrimp or crab without drowning them, and punchy enough to wake up any seafood platter. This one’s a reliable pick for a gluten free spread, no special equipment or advance planning required beyond that short chill time.
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Whisk together the tomato paste, horseradish, lemon juice, apple cider vinegar, and coconut aminos in a small bowl until smooth and fully combined.
Stir in the hot sauce, if using, then season with salt and black pepper. Taste and adjust horseradish or lemon juice until the sauce is sharp and balanced.
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